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Fennel, Zucchini and White Bean Pasta

 
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Roasted fennel and zucchini are loaded with deliciousness. White beans not only give the dish protein boost, but also add some creaminess that's packed with health benefits. An easy and hearty dinner can be served within no time.

Yield

4

servings

Prep

12

min

Cook

30

min

Ready

36

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 large fennel bulb
trimmed
*
2 medium zucchini
*
3 tablespoons olive oil
divided
¼ teaspoon salt
or more to taste
2 cups pasta, penne
prefer whole wheat, 8 ounces
*
3 cloves garlic
minced
1 cup white beans
cooked, plus 1/2 cup water
2 italian plum (roma) tomatoes
diced
½ cup goat (chevre) cheese
crumbled
*
4 tablespoons mint leaves
fresh
black pepper
prefer freshly ground
*

Directions

Preheat oven to 400°F.

Cut fennel bulb in half lengthwise and then slice lengthwise into ½-inch-thick wedges.

Quarter zucchini lengthwise. Toss the fennel and zucchini with 1 tablespoon oil and ¼ teaspoon salt.

Set in a single layer on a large baking sheet.

Roast, turning once, until soft and beginning to brown, about 20 minutes.

Meanwhile, bring a large pot of water to a boil.

Add pasta, cook until just tender, 8 to 10 minutes or according to package directions.

Heat the remaining 2 tablespoons oil in a large skillet over medium heat.

Add garlic and cook, stirring, for 30 seconds. Remove from the heat.

When the vegetables are cool enough to handle, coarsely chop.

Stir in the vegetables, beans and water to the pan with the garlic and place over medium-low heat.

Drain the pasta and immediately add it to the pan.

Toss thoroughly and stir in the tomatoes, toss until just warm.

Remove from the heat and add cheese and mint, mix well

Season with pepper to taste.

Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 18649% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 158mg 7%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 19%
Sugars g
Protein 12g
Vitamin A 19% Vitamin C 19%
Calcium 9% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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